Assoc. Prof. Murat Doğan, Vice Dean of Istanbul Gelisim University (IGU), Faculty of Fine Arts (FFA) and academic member of the Department of Gastronomy and Culinary Arts, made a new paper presentation.
Assoc. Prof. Murat Doğan participated in the 8th International West Asian Tourism Research Congress, hosted by Şırnak University and in cooperation with Van Yüzüncü Yıl University. The congress was held between April 25-27, 2024. Assoc. Prof. Murat Doğan presented orally his paper titled "Fuzzy Logic in Gastronomy 4.0 Applications in the Food and Beverage Sector" at the congress he attended.
Assoc. Prof. Murat Doğan made the following statements about the paper presentation:
“Industry 4.0 promises an increase in the efficiency and flexibility of production processes with automation and real-time data exchange. It can also meet changing consumer demands for personalized and fast products and services. One of the pilot sectors for Industry 4.0 implementation in developed countries is the food and beverage industry. The effects of Industry 4.0 on the food and beverage industry have led to the emergence of the Gastronomy 4.0 phenomenon. Gastronomy 4.0 includes technology, data analysis, automation and digitalization in food and beverage production preparation, service, kitchen management and dining experiences. In this context, digital kitchens, digital dining experiences, data analytics, artificial intelligence and machine learning, and food safety and tracking systems that have the potential to be used in the kitchen all require the integration of digital technologies, automation and data analytics into production processes. These processes involve complex and uncertain variables, and fuzzy logic can be used as a useful tool. The aim of this study is to investigate the applicability of fuzzy logic in Gastronomy 4.0 applications in the food and beverage industry. Fuzzy logic is a mathematical approach that deals with approximate and uncertain values rather than precise reasoning, which is the basic argument of classical logic. Unlike classical logic, which operates in a binary manner (true or false), fuzzy logic allows for degrees of truth where the result can be partially true or partially false. Fuzzy logic can be used in Gastronomy 4.0 processes where there is uncertainty and can achieve more flexible decision-making and problem-solving abilities. Gastronomy 4.0 processes where fuzzy logic can be used are: (1) cooking processes; (2) determination of cooking degrees and times; (3) adjusting the ingredient amounts of the recipes; (4) personalization of recipes; (5) Regulation of flavor and taste profiles; (6) menu planning and pricing; and (7) inventory management. As a result, decision-making processes in the kitchen can be made more flexible and sensitive by using fuzzy logic in Gastronomy 4.0 components.”
We congratulate Assoc. Prof. Murat Doğan and wish him success in his academic studies.
